Coconut Curry Chicken

Name: Coconut Curry Chicken
Prep time: 45 min
Total time: 2 h 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces; 4 tsp. sweet paprika; 2 tsp. ground turmeric; 2 tsp. curry powder, divided; Kosher salt and black pepper; 1 tbsp. canola oil; 1 medium yellow onion, chopped; 2 cloves garlic, sliced; 1 c. chicken stock; 1 tbsp. cornstarch; 1 (13.5 ounce) can coconut milk; 1/8 to 1/4 tsp cayenne pepper; Cooked rice, fresh cilantro, toasted cashews, and lime wedges, for serving

Give your dinner rotation a touch of spice!

By Charlyne MattoxPublished: Jan 27, 2024

1 Rating

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coconut curry chicken in bowls with rice, lime wedges, toasted cashews, and cilantro

Becky Luigart-Stayner for Country Living

Yields:

4 serving(s)

Prep Time:

45 mins

Total Time:

2 hrs 45 mins

Looking for an elegant, easy, and delicious dinner to treat someone special? This rich homemade curry is about as delicious as it gets. It's not too spicy, but the flavorful curry comes from marinating chicken at least a couple hours, and up to overnight, in a simple blend of three spices, plus salt and pepper.

If the sauce still feels a little thin after cooking, you can always try stirring in just a little more cornstarch. Or you can just turn the heat down and let it continue to simmer.

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Ingredients

1 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
4 tsp. sweet paprika
2 tsp. ground turmeric
2 tsp. curry powder, divided
Kosher salt and black pepper
1 Tbsp. canola oil
1 medium yellow onion, chopped
2 cloves garlic, sliced
1 cup chicken stock
1 Tbsp. cornstarch
1 (13.5 ounce) can coconut milk
1/8 to 1/4 tsp cayenne pepper
Cooked rice, fresh cilantro, toasted cashews, and lime wedges, for serving

Directions

1. Step 1Combine chicken, paprika, turmeric, and 1 teaspoon curry powder in a bowl. Season with salt and pepper. Chill at least 2 hours and up to 8 hours.
2. Step 2Heat oil in a medium pot over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until onion is tender, 8 to 10 minutes. Add stock and chicken. Cook, partially covered, until chicken is tender and cooked through, 18 to 20 minutes. Remove 2 tablespoons liquid from the pot. Stir cooking liquid and cornstarch together in a bowl until combined. Add an additional 1/4 cup cooking liquid and stir to combine. Add cornstarch mixture and coconut milk to pot. Cook, uncovered, until slightly thickened, 4 to 6 minutes. Stir in cayenne and remaining teaspoon curry powder. Season with salt and pepper.
3. Step 3Serve over rice top with cilantro, cashews, and lime wedges alongside.